Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 0.5 tsp sea salt
  • 0.5 cup full fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp smoked paprika
  • 3 tbsp unsalted butter, divided
  • 1 cup tomato puree (passata)
  • 1 tbsp sugar
  • 1.5 tsp garam masala
  • 1 tsp ground cumin
  • 0.5 tsp turmeric powder
  • 0.75 cup heavy cream
  • 1 tbsp kasuri methi (dried fenugreek leaves)

Instructions:

  1. In a medium bowl, combine the chicken pieces with Greek yogurt, lemon juice, and ginger-garlic paste. Toss to coat thoroughly for a flash-marination.
  2. Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 5-6 minutes until a golden-brown crust forms. Remove chicken from the pan and set aside.
  3. Lower the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, stir in the garam masala, ground cumin, turmeric, and smoked paprika. Toast the spices for 30 seconds until fragrant.
  4. Stir in the tomato puree and sugar. Simmer for 5 minutes, scraping up the browned bits from the bottom of the pan.
  5. Reduce heat to medium low. Slowly whisk in the heavy cream and the remaining 1 tablespoon of butter until a smooth, orange-mahogany emulsion forms.
  6. Return the chicken and any accumulated juices to the pan. Stir in the kasuri methi. Simmer for 3-5 minutes until the chicken is cooked through and the sauce has thickened to a velvet consistency.